Grilled Halibut Salad with Beet-Carrot Slaw


Grilled Halibut Salad with Beet-Carrot Slaw

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March 29, 2017

Grilled Halibut Salad with Beet-Carrot Slaw


1 lemon, sliced

1 1/4 pounds halibut or swordfish, skinned

3/4 teaspoon salt, divided

6 sprigs fresh tarragon plus 2 tablespoons finely chopped, divided

5 tablespoons extra-virgin olive oil

1/4 cup lemon juice

1 teaspoon whole-grain mustard

1/4 teaspoon freshly ground pepper

2 heads butterhead lettuce, torn

1 large beet, preferably golden or Chioggia, shredded

1 large carrot, shredded


1Preheat grill to medium.

2 Measure a piece of foil large enough to hold the fish and coat it with cooking spray. Place a layer of lemon slices on the foil and lay fish on the lemon slices. Sprinkle with 1/4 teaspoon salt and top with tarragon sprigs.

3 Grill the fish on the foil (without turning) until it flakes easily, 12 to 20 minutes, depending on the thickness.

4 Meanwhile, whisk oil, lemon juice, chopped tarragon, mustard, pepper and the remaining 1/2 teaspoon salt in a bowl.

5 Toss lettuce with about 1/4 cup of the dressing in a large bowl; divide among 4 plates. Add beet and carrot to the bowl; toss with 2 tablespoons of the dressing. Divide the fish and slaw among the plates (discard the tarragon sprigs and lemon slices). Drizzle with the remaining dressing.